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Creamy Monterey Chicken Spaghetti

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A quick and cozy one-pan dinner made with tender chicken, spaghetti, and a rich creamy Monterey Jack cheese sauce that’s perfect for busy weeknights.

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

8 ounces spaghetti, cooked al dente

1 ½ cups shredded Monterey Jack cheese (about 170g)

4 ounces cream cheese, softened

½ cup sour cream

1 cup low-sodium chicken broth

½ medium onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter

2 tablespoons flour

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro or parsley, for garnish (optional)

Instructions

Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, melt butter over medium heat. Add chicken, season with salt, pepper, and chili powder, and cook 5–7 minutes until cooked through and golden. Remove and set aside.

In the same skillet, sauté chopped onion for 3 minutes until translucent. Add garlic and cook for 30 seconds.

Sprinkle flour over onion and garlic mixture; stir constantly for 1–2 minutes to cook off raw flour.

Slowly whisk in chicken broth until smooth. Add cream cheese in chunks and stir until melted.

Stir in sour cream and Monterey Jack cheese. Continue cooking over low heat until cheese is melted and sauce is creamy.

Return cooked chicken to skillet. Add spaghetti and toss to coat evenly.

Garnish with chopped cilantro or parsley, if using. Serve warm.

Notes

If sauce thickens too much, loosen with a splash of broth or milk.

Add cheese slowly over low heat to prevent clumping or separation.

Cook chicken in batches for better browning.

Rinse pasta briefly with warm water to avoid overcooking.

For a dairy-free option: Use plant-based alternatives for cream cheese, sour cream, and cheese.

Find it online: https://allrecipesmade.com/creamy-monterey-chicken-spaghetti/